Cabbage Poriyal

Dry Cabbage sabji / poriyal /side goes good with chappathi, rice and rottis. We can use this simple and easy recipe to cook red cabbage, white cabbage or both together. Here I showed, how I cooked the white cabbage. Cabbage is a good source of fiber and vitamin C.Cabbage has been used to prevent sun strokes or to cool body parts. It can be consumed as raw. Though most of the times, its good to cook and eat.



Ingredients:

Cabbage - 1/2 medium size. chopped with respect to your taste.
Onion - 1 tbsp, chopped finely.
Dry red chillies - 2 nos
Curry leaves  - 1 stem
Ginger/Garlic - crushed 1 tsp (Optional)
Oil - 2 tsp, for sauteing
Mustard seeds - 1 tsp
Moong dhal / Channa dhal / urad dhal - 2 tsp (I use moong dhal)
Turmeric powder - 1/2 tsp
Salt - to taste
Water - 1/4 cup

Procedure:

• Heat oil and sputter mustard seeds, and dhal of your choice.

• Add chopped onion, dry red chillies, curry leaves and saute.

• Add crushed ginger/garlic at this time, if you need to use them and saute.
• Add turmeric powder now, in the oil.

• Add chopped cabbage and saute adding some salt. Cabbage leaves some water and its all enough to cook.

• If necessary, add some more water to cook once after the cabbage leaves out the raw smell.
• Cabbage poriyal is ready to serve rolled in chappathi, or ready to go as a side for rice. Chappathis' really tastes good with the crunchy cabbage rolled in it.